Chemical and Microbiological Qualities of Dry Salted Lakerda Bonito Sarda sarda Bloch 1793
Yazarlar (4)
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
İbrahim Erkoyuncu
Sinop Üniversitesi, Türkiye
Sinop Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gülşah Sönmez Ondokuz Mayis Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | JOURNAL OF FOOD QUALITY (Q4) | ||
| Dergi ISSN | 0146-9428 Dergi Bilgileri (2006) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 10-2006 |
| Cilt / Sayı / Sayfa | 29 / 5 / 470–478 | DOI | 10.1111/j.1745-4557.2006.00087.x |
| Makale Linki | https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2006.00087.x | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| In this study, changes in the chemical and microbiological properties of bonito (Sarda sarda, Bloch 1793) salted by dry salting (lakerda) and stored for 6 months at 4 ± 1C were investigated. The fresh gutted and sliced bonitos were used as raw material for salting by using the ratio of fish to salt as 5:1 by weight. Salted fish remained in the liquid pickle formed by salt and the liquid extracted from the fish. This solution was not drained during the storage period. The product is described as “lakerda” in Turkey. In the fresh fish, total volatile basic nitrogen (TVB‐N) and trimethylamine nitrogen (TMA‐N) values were 11.21 mg/100 g and 1.19 mg/100 g, respectively. During the storage period, TVB‐N and TMA values increased slowly to 27.67 mg/100 g and 4.99 mg/100 g, respectively, at the end of the storage period. In the first month after salt processing, the total mesophilic bacteria count was 4.6 × 102 cfu/g … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 14 |
| Scopus | 14 |
| Google Scholar | 38 |